400 grams boneless pork loin — partly frozen
sliced into thin strips 1 clove garlic — minced
1 small courgette, halved and thinly sliced — about 200g
1 small aubergine, halved and thinly sliced
1 onion, sliced in rings
S&P — to taste 1 teaspoon paprika
1 1/2 tablespoons vegetable oil
1/8 liter yogurt
For US-Americans: courgette=zucchini, augergine=eggplant.
Mix the meat with salt, pepper, and paprika. Heat the oil in a wok or large frying pan. Add the meat and garlic; stir-fry till the meat is brown. Remove meat from the pan; set aside and keep warm.
In the same pan, stir-fry the onion for about 2 minutes. Add the courgette and the aubergine and stir-fry over high flame about 4 minutes, until brown. Return the meat to the pan. Stir in the yogurt; heat till warmed through, without boiling.
Serve over brown rice.